Yves Scherrer opens Madame & Yves
Renowned pastry chef Yves Scherrer is famous for delighting with beautifully crafted desserts in the world’s best fine dining establishments, resorts and patisseries. Now Sydneysiders can skip the fuss of fine dining and go straight to dessert with the opening of Yves and his partner Jennifer’s newest creation, Madame & Yves, a patisserie and bakery in Clovelly.
After taking time out to coach the Australian team at the World Pastry Cup, (where they beat out the coveted competition, placing 6th), Yves will once again be creating beautifully crafted desserts and pastries with the addition of boulangerie products, a savoury selection and gelato made from scratch. Playing on the story of Adam and Eve, love will be reflected in all that is produced: from the use of sustainably sourced ingredients to the craftsmanship and mastery of flavour in the desserts. Everything will be made fresh, with no artificial colours, additives or compound flavours to “create treats that will treat you well when you’re treating yourself,” says Yves.
Highlights will include Yves’ famous handmade eclairs, including the ‘Salted Caramel Éclair’ from his time as Head Pastry Chef at Ananas Brasserie, as well as other fresh twists on his most loved creations.
Drawing from his philosophy of a flavour or theme as the centrepiece of a dish, Yves has crafted several new desserts that celebrate interesting flavours and textures. The ‘Matcha Yuzu Roll’ will be a standout, made from a matcha sponge, mascarpone yuzu cream, yuzu whipped ganache and shiso leaf gel sitting on a base of choux pastry, making it a unique and refreshing dessert. Unique flavour and texture combinations are also featured in the Piña Colada tart (main pic), the toasted white-sesame gelato (from Yves’ time at Saké) and the almond croissant filled with raspberry jelly. His work across the globe heavily influences the menu, which includes bright-flavour traditions from the Asia–Pacific region, the use of Australian native ingredients as well as classic European flavours.
The shop itself has been designed to reinforce an environment of connection with open spaces and views into the kitchen so that customers can feel included in Yves’ creation process, and staff are more connected to the customers’ experience as well.
Madame & Yves is committed to extending this notion of connection and care beyond its walls. “It’s important to ensure we extend the care we have for our customers to the environment as well. How can you say you truly care for your customers if you are harming the world they live in?” say Yves and Jennifer. Not only will all ingredients be sourced responsibly, but the patisserie is dedicated to avoiding single-use plastic, using biodegradable plant-based packaging and has invested in the Green Caffeine coffee cup exchange system. Madame & Yves is also partnering with Madding Crowd, a boutique small-batch local Sydney roaster and social enterprise that donates a portion of profits back to charitable organisations and delivers bespoke roasts in reusable tins.
Madame & Yves
Open: 7am to 5pm daily